Reviewer:

Just adding a side note, the crunchy things that they give you at restaurants to put in this soup are fried wontons. You can buy them at the grocery store and just cut them into strips and deep fry them or bake them in a pan with cooking spray at 350 for 20 min.
You can always of course make your own wonton dough from scratch:
http://allrecipes.com/recipe/wonton-wrappers/

Reviewer:

Right before the egg drop I went ahead and added approximately two more tablespoons of cornstarch (mixed in a little cold water before adding of course) because the broth was looking thinner than I liked. I also increased the quantity of eggs up to 2. It came out perfect. If you like a thinner soup, stick with the original recipe. If you prefer a thicker soup, increase the cornstarch. I followed user suggestions and added a splash of soy sauce and sesame oil. Restaurant-quality indeed! Very well done.

Reviewer:

Simple to make. Not bad, but not as good as Chinese restaurant soup either. Too thin, and too bland if prepared as is.
Needs to be jazzed up with additional ingredients (ginger, soy sauce, black sesame oil, extra cornstarch, more green onions) to make it like a restaurant soup.

Reviewer:

This was a good base,but I added a few things to make it taste more like what I'm used to. I added a few drops of sesame oil, 2 eggs, & 2-3 sliced criminis. I fried a small white onion in stir fry oil until very crisp & topped each bowl w/them. Made all the difference!